Stuffed Baked Potatoes for Dinner Tonight!
It may surprise you to learn what dish one of the world’s best chefs enthusiastically serves up on his dinner table at home: baked potatoes. Todd English takes the humble russet potato to new heights by topping it with a delicious mix of fresh red onion, steamed green beans, Belgian endive, watercress and walnuts piled onto potatoes for his family on Sunday nights.
Take a cue from Todd—and us—and turn your baked potato into a delicious “bowl” filled with all sorts of good ingredients. It’s easy, forgiving and endlessly customizable. You can scrounge around in your refrigerator for fixings or make a quick trip to the grocery store.
How to create the perfect baked potato: Preheat the oven to 400° F. Scrub unpeeled russet or sweet potatoes, then rub each with olive oil and a blend of salt and pepper. Poke a few holes in each potato with a fork to let the steam escape during cooking. Roast the potatoes for about an hour or until soft to the touch. Split potatoes with a knife and pinch the ends toward each other to open. Remove a bit of the insides if you wish, or just pile your favorite ingredients on top. To up the crunchy texture and add some nutrients, sprinkle a tablespoon of toasted wheat germ onto each potato along with the toppings.
Here are a few ideas to get you started:
Broccoli, mushrooms and cheddar: Steam or sauté two cups chopped broccoli and two cups chopped mushrooms; season with salt, pepper and garlic powder. Mound onto cooked potatoes and top with grated cheddar cheese. Garnish with a dollop of plain Greek yogurt and chopped chives.
Shredded beef or pork, salsa and green chilies: Wait until you have leftover brisket or pork roast and shred enough for two cups (1/2 cup for each potato). Mound onto potatoes and top with salsa, canned diced green chilies and a sprinkle of Monterey Jack cheese.
Spinach, bacon and feta: Chop bacon (about 1/2 package) and fry in large skillet until crisp; drain. Add large bunch trimmed spinach and cook briefly. Mound onto potatoes and sprinkle with crumbled feta.
Shredded chicken, mustard and watercress: Warm 2 tablespoons olive oil, 2 tablespoons Dijon mustard and 1 teaspoon white wine vinegar in a medium skillet on medium heat. Add 2 cups shredded rotisserie chicken and blend thoroughly. Remove from heat and season with salt and pepper. Fold in 1/2 bunch watercress leaves. Mound onto potatoes.